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Journals / Gıda / 2011 / Cilt: 36 - Sayı: 4

Using Modified Atmosphere Packaging Technology in Preservation of Seafoods (Turkish with English Abstract)

Su Ürünlerinin Muhafazasında Modifiye Atmosfer Paketleme Teknolojisinin Kullanımı

Demet KOCATEPE
Hülya TURAN
Journal
Gıda
Pages
233–240
Publication Date
2011-08-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, using modified atmosphere packaging technology in storage of seafoods including the high amount of water, the low amount of connective tissue are given.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Different preservation methods have been developed to prevent spoilage that is a result of physical, biochemical and microbiological changes in foods.
📊
Key Findings & Data:However, today, fresh preservation of foods has gained importance as a result of energy resources decreased, ecologic sensitivity increasedand positive effect of fresh food consumption on human health.
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Conclusion & Impact:In this review, using modified atmosphere packaging technology in storage of seafoods including the high amount of water, the low amount of connective tissue are given.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Modifiye atmosfer paketleme · gaz karışımları · vakum

Abstract

Different preservation methods have been developed to prevent spoilage that is a result of physical, biochemical and microbiological changes in foods. For many years, canning and freezing Technologies have made it possible to preserve products for a long time. However, today, fresh preservation of foods has gained importance as a result of energy resources decreased, ecologic sensitivity increasedand positive effect of fresh food consumption on human health. Also, the fact that the people have gone towards safety foods not including chemical additives has accelerated the developing in packaging technology. For this purpose, modified atmosphere packaging technology has been utilized for preservation of foods storage at cold for a long time in recent years. In this review, using modified atmosphere packaging technology in storage of seafoods including the high amount of water, the low amount of connective tissue are given.

Özet

Gıdalarda fiziksel, biyokimyasal ve mikrobiyel aktiviteler sonucunda gerçekleşen bozulmayı engellemek amacıyla farklı muhafaza metotları geliştirilmiştir. Uzun yıllar konserve ve dondurma teknolojisi, ürünlerin en uzun şekilde muhafazasını mümkün kılmıştır. Fakat günümüzde azalan enerji kaynakları, artan ekolojik duyarlılık ve taze gıda tüketiminin insan sağlığına olumlu etkilerinin ortaya çıkması sonucunda gıdaların taze olarak muhafazası önem kazanmıştır. İnsanların kimyasal katkı maddeleri içermeyen güvenli gıdalara yönelmesi de paketleme teknolojisindeki gelişmeleri hızlandırmıştır. Bu amaçla son yıllarda soğukta muhafaza edilecek gıdaların uzun süre muhafazasında modifiye atmosfer paketleme teknolojisinden yararlanılmaktadır. Bu derlemede yüksek oranda su, düşük miktarda da bağ doku içeren su ürünlerinin muhafazasında, modifiye atmosfer paketlenme teknolojisinin kullanımına yer verilmiştir.

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Cite This Article

KOCATEPE, D., TURAN, H. (2011). Using Modified Atmosphere Packaging Technology in Preservation of Seafoods (Turkish with English Abstract). Gıda, Cilt: 36 - Sayı: 4, 233–240. https://ajindex.com/articles/39622

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